Dismantling the patriarchy…one drink at a time!

Earth Day: Pt 2

According to a recent Zagat Survey article, “Bostonians are very aware of the nutritional and environmental impacts of the food they eat… 78% of surveyors like their food to be locally grown or raised..” — Zagat is referring to your entree, but it follows that we Bostonian/Cantabrigians appreciate environmentally-friendly cocktails as well. With that we high-five Hungry Mother, who won the 2008 “Champions in Recycling” Award from waste management company, Save That Stuff. The award “recognizes clients and partners who consistently demonstrate outstanding recycling practices and innovative approaches to waste management. Hungry Mother… uses sustainable and local ingredients whenever possible. They are committed to recycling as much as they possibly can—recycling over 80% of their waste with us, including organics, bottles and cans, paper and cardboard!”

Even better? Alon from Hungry Mother reinforces what we’ve read on SaveThatStuff.com — recycling is cheaper than trash pick-up. From Day 1 HM has been recycling, composting, using non-toxic cleaning supplies, buying organic/sustainably raised produce and using straws and stirrers that are made of corn and are compostable. HM, we’ll be in shortly to toast you with a No. 49. (See the full list of SaveThatStuff’s recyclers/composters!)

And finally, we googled the shit out of researched “spirit” + “sustainable” and asked bar managers around the city to name the organic/sustainable spirits on their bars. To name a few:
GIN: Bluecoat Gin, Juniper Green Organic London Dry Gin

The SamuraiFrom H Ehrmann of Elixir, SF
2 oz. Square One Cucumber
1/2 oz. Sake
1/2 oz. lemongrass syrup*Shake well with ice and strain into a chilled cocktail glass.
* Lemongrass Syrup – Trim the stalk at the bottom and just past the heart of the stalk (4-5 inches). Cut the heart lengthwise down the middle and with a mallet pound the lemongrass to break it up. Boil lemongrass in one cup of water for 2-3 minutes then add one cup of sugar slowly, stirring constantly to dissolve. Bring to a boil then simmer for 3-5 minutes until syrupy. Remove from heat and cool completely. Pour through a strainer into a storage bottle. Refrigerate.